The flatbread made from corn or wheat and central to Mexican cuisine is the tortilla.
Tortillas are thin, round, unleavened flatbreads that originated in Mesoamerica. Corn tortillas are made from masa, a dough produced by grinding maize that has undergone nixtamalization—cooking and soaking the kernels in an alkaline solution. This process improves the corn’s texture and makes nutrients such as niacin more available.
Corn tortillas have ancient roots in the region, while wheat tortillas appeared after Spanish colonists introduced wheat to Mexico in the sixteenth century. Corn remains especially important across much of Mexico, whereas wheat tortillas are particularly associated with northern Mexican food traditions. Both are cooked on a hot griddle, traditionally called a comal.
Tortillas form the base of tacos, enchiladas, tostadas, quesadillas, flautas, and many other dishes. They are not the same as pita, naan, or lavash: those breads come from different culinary traditions and often use wheat-based dough with different preparation methods. The Spanish word tortilla means roughly “little cake.”